Citrus & Spice Cornish Hens

4 Servings

Note: If you don't want (or can't) grill the hens, you can place the butterflied hens skin-side up on a greased baking rack on a rimmed cookie sheet. Bake in a pre-heated 400F oven for 15 minutes and then decrease the heat to 325F and bake for another 15-20 minutes or until the juices run clear when pierced.

2 cornish hens, butterflied

Marinade:
2 tsp garlic, chopped
2 tbsp coriander, chopped
1 tbsp oregano, chopped
1 tsp coriander seeds, crushed
1/2 tsp lemon rind, grated
1 tbsp lemon juice
1/4 cup olive oil
salt and pepper

Dressing:
3 tbsp lemon juice
1 tsp maple syrup
1/2 tsp lemon rind, grated
2 tbsp fresh coriander, chopped
1/2 cup olive oil

Directions:

1. Combine garlic, coriander, oregano, coriander seeds, lemon rind, lemon juice and olive oil in a food processor and pulse to combine. Add cornish hens and marinade to a ziplock bag and allow to marinade for at least 6 hours or overnight.

2. Turn barbecue to high. Remove hens from marinade and season with salt and pepper. When heated, turn one burner off and place hens on that side, skin-side up. Close lid and grill for 25 minutes, basting occasionally with the marinade. Turn hens skin-side down and grill for 10 minutes longer, or until skin is golden and juices run clear.

3. Combine lemon juice, maple syrup, lemon rind, coriander and olive oil and whisk to combine. Season with salt to taste. Drizzle over hens before serving or serve on the side.